Tabbouleh with White Grapes and Green Pepper
Fasting Recipes Side Dishes Salads Fruits
In summer you just play with food! And the result is great, fresh and colorful, with minimal effort.
Ingredients
100 g couscous
150 g white grapes (table grapes)
100 g cherry tomatoes
1/2 dark green kapia pepper (+ 1/2 green hot pepper, optional)
3 tablespoons pomegranate seeds
1 small organic lemon
3/4 teaspoon ras-el-hanout (or Garam Masala)
1/2 bunch parsley
10 large basil leaves
10 large mint leaves
1 tablespoon olive oil
salt
Servings: 2 (as a salad); 4 (as a side dish)
How to prepare tabbouleh with white grapes and green pepper
- Put the couscous in a bowl and cover with 150 ml of boiling water in which you've dissolved 1/2 teaspoon of salt and ras-el-hanout. Add the juice from 1 lemon (about 3-4 tablespoons of juice) and olive oil. Mix and cover the bowl for 10 minutes. During this time the couscous will absorb all the water and soften.
- Prepare the remaining ingredients:
- cut the grapes in half; cut the cherry tomatoes in half
- finely chop the herbs
- dice the green pepper - Fluff the couscous with a fork until it separates and looks airy. Taste for salt and lemon juice. Add the zest from the lemon. Mix well.
- Add the grapes, tomatoes, peppers, pomegranate, and herbs on top. Mix gently and transfer the salad to a wide bowl.
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